Monday, October 17, 2011

Yeah, that about sums it up. This curry is calling for all the produce you've been receiving in your weekly CSA share, or what you've been pulling out of your vegetable crisper, or really, whatever you have on hand.

And it's all the more delicious because every single person's serving will be completely different.

Enjoy!

Everything But the Kitchen Sink
Curry Soup

Ingredients:

1 can full-fat coconut milk

1 c. unsweetened non-dairy milk

3 ears' worth of corn (already cooked
and removed from the cob)

5 small purple or Yukon gold potatoes
(already cooked)

1-2 T. toasted sesame oil

½ block extra firm tofu, pressed and
cut into ½ inch cubes

salt and pepper

5 medium-sized mushrooms, sliced

½ red onion, chopped

½ T. curry paste (adjust amount for
spiciness)

Prepare:

Heat the non-dairy milks, corn and
potatoes together in a large pot on medium-high heat.

Meanwhile, heat sesame oil in a
pan on high heat. Saute tofu cubes in the oil, stirring (or tossing)
often, until they reach the desired crispness. Sprinkle as much salt
and pepper as you want on them, then set them aside.

Add mushrooms and onions to the
heated oil and saute until the mushrooms are dark and soft and the
onions are basically translucent.

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Welcome!

I'm Geanna!

I follow a mostly unprocessed, always gluten-free and plants-based diet. Since September 2014, I've lived in the Seattle area, but prior to that I grew up and lived in Portland, OR. I used to own my own gluten-free, vegan and allergen-free bakery, but after two years of [extremely] hard work, I decided to move on and start studying to become a registered dietitian.

Contact me at geanna at greenveganliving dot com with comments, questions, or anything else you have to say!